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Recipes

Caponata di Melanzane

Caponata di Melanzane

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In a large saute pan, over medium heat, heat the olive oil until hot but not smoking

  • 1/2 cup virgin olive oil
  • 1 large Spanish onion, chopped in 1/2" dice
  • 3 tbsp pine nuts
  • 3 tbsp currants
  • 1 tbsp hot chili flakes, plus extra for garnish
  • 2 medium eggplant, cut into 1/2"cubes (to yield 4 cups)
  • 1 tbsp sugar
  • 1 tsp cinnamon
  • 1 tsp unsweetened cocoa powder
  • 2 tsp fresh thyme leaves
  • 3/4 cup basic tomato sauce
  • 1/2 cup balsamic vinegar
  • Salt and freshly ground pepper
  • 5 sprigs mint leaves, chopped
  • crusty bread, sliced and grilled
0/5 (0 Votes)

Risotto Milanese

Risotto Milanese

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In a 12 to 14-inch skillet, heat the olive oil over medium heat

  • 1/4 cup extra-virgin olive oil
  • 1 medium onion, cut into 1/4-inch dice
  • 1 teaspoon saffron threads
  • 8 cups chicken stock, hot
  • 1 1/2 cups arborio rice
  • 1/2 cup white wine
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/2 cup freshly grated Parmigiano-Reggiano, plus more for sprinkling
0/5 (0 Votes)

Involtini di Quaglie

Involtini di Quaglie

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Make the stuffing first as time allows the flavour to develop

  • For the stuffing:
  • 8 quails, sleeve boned
  • 1/4 cup extra-virgin olive oil, plus 1/4 cup
  • 1/2 cup dry white wine
  • 4 whole fresh porcini mushrooms, sliced
  • 1 tbsp parsley, chopped
  • 1/2 cup dried porcini (soaked in warm water), roughly chopped
  • 8 jarred chestnuts, chopped
  • 400 g ground chicken
  • 2 sprigs picked thyme, leaves picked
  • 40 g cup grated parmigiano reggiano
  • zest of 1 lemon
  • 40 g cup fresh breadcrumbs
  • salt and pepper, to taste
  • 2 eggs, lightly beaten
4/5 (1 Votes)

Quick Pickled Red Onions

Quick Pickled Red Onions

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In a small, non-reactive saucepan, heat the vinegar, sugar, salt, seasonings and chile until boiling

  • 3/4 cup white vinegar
  • 3 tablespoons sugar
  • salt, to taste
  • 1 bay leaf
  • 5 allspice berries
  • 5 whole cloves
  • a small, dried chile pepper
  • 1 large red onion, peeled, and thinly sliced into rings
0/5 (0 Votes)

Pollo al Diavolo 1

Pollo al Diavolo 1

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The devil's chicken, served with spicy oil

  • Olio Piccante:
  • 1 3 lb chicken, patted dried
  • 6 tbsp extra-virgin olive oil
  • 1/4 cup freshly ground black pepper, plus more to taste
  • Salt
  • 2 tablespoons Dijon mustard
  • 2 bunches Italian parsley, leaves only
  • 1 red onion, thinly sliced
  • 12 cherry tomatoes, cut in half
  • 1 tablespoon sherry vinegar
  • olio piccante, for drizzling
  • 2 cups extra-virgin olive oil
  • 8 jalapenos, diced
  • 2-4 tbsp red chile flakes
  • 1 tbsp smoked paprika
0/5 (0 Votes)

Protein Brownie

Protein Brownie

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Preheat oven to 350°. Mix dry ingredients (flours, chocolate whey powder, baking cocoa, salt, baking soda, nuts, ...

  • 1/2 cup oat flour
  • 1/2 cup almond flour
  • 3 tbsp unsweetened cocoa powder (100% cacao)
  • 2 scoops chocolate protein powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/16 cup Stevia
  • 8 oz berry-apple baby food
  • 4 egg whites
  • handful of chopped walnuts
  • handful of cacao nibs
  • Coconut oil spray
0/5 (0 Votes)

Figato Finto

Figato Finto

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Winter squash "liver"

  • 2 pound piece hubbard or other large squash variety
  • Salt and freshly ground black pepper
  • 1/3 cup extra-virgin olive oil
  • 1/8 teaspoon cinnamon
  • 4 garlic cloves, thinly sliced
  • 1/2 bunch parsley leaves, chopped
  • 1/2 cup granulated sugar
  • 1/2 cup red wine vinegar
  • 1/4 cup finely chopped fresh mint leaves
0/5 (0 Votes)

Wild Boar Carnitas Burritos

Wild Boar Carnitas Burritos

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You can do these as tacos too

  • Tomatillo Salsa Verde:
  • 1 1/2 lb tomatillos
  • 1/2 cup chopped white onion
  • 1/2 cup cilantro leaves
  • 1 Tbsp fresh lime juice
  • 1/4 tsp sugar
  • 2 Jalapeño peppers OR 2 serrano peppers, chopped
  • Salt to taste
  • Cabbage Slaw:
  • 1/4 head of cabbage, very thinly sliced
  • 1 tbsp olive oil
  • 1 tbsp seasoned rice vinegar
  • Salt and pepper
  • Carnitas:
  • 1 4 lb bone-in boar leg
  • 2 cups tomatillo salsa verde
  • 1 onion, chopped
  • 3 cups chicken stock
  • 2 tsp cumin seeds, toasted
  • 2 tsp coriander seeds
  • 1 Tbsp chopped fresh oregano
  • 1/2 cup chopped fresh cilantro
  • Salt
  • 12 to 16 flour tortillas, heated and softened
  • 1 avocado, peeled, seeded, and chopped
  • 1/2 cup crumbled Cotija cheese
  • Crema fresca, crema Mexican, or sour cream
  • Chopped cilantro leaves for garnish
4/5 (1 Votes)

Minestra di Farro Lucchese

Minestra di Farro Lucchese

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Farro soup, which could easily be last night's ribollita, thickened by adding farro

  • 1/4 cup extra-virgin olive oil
  • 1 yellow onion, 1/2" dice
  • 2 celery stalks, sliced into 1/4" pieces
  • 2 carrots, cut into 1/4" half moons
  • 1 leek, white and light green part only, thinly sliced
  • 1 cup faro
  • 1 15 oz can borlotti beans, rinsed and drained, or 3/4 cup dried borlotti beans, soaked overnight and drained, then simmered until tender
  • 1 tbsp tomato paste
  • Salt and pepper
  • Water
  • 1 1/2 cups fresh green peas
  • 2 tbsp fresh basil leaves, cut into chiffonade
  • Freshly grated Parmigiano-Reggiano
0/5 (0 Votes)

Beef and Green Bean Stew

Beef and Green Bean Stew

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Μοσχάρι με Φασολάκια

  • 2 1/2 lbs beef chuck, cut into large cubes
  • 2 Tbsp. olive oil
  • Salt
  • Freshly ground black pepper
  • 3 cups diced onion, 1/2” dice
  • 1 cup diced carrots, 1/2” dice
  • 1 cup diced celery, 1/2” dice
  • 1 Tbsp. minced garlic
  • 1 tsp. Aleppo pepper or 1/2 tsp. crushed red pepper
  • 1 cup dry white wine
  • 3 cups ground tomatoes, fresh or canned
  • 2 cups beef stock
  • 1 lb fresh green beans
  • 1/2 cup minced fresh parsley
  • 1/4 cup minced fresh mint
0/5 (0 Votes)